Learn how to make delicious sweet potato white chocolate chip cookies with this fun and festive Thanksgiving recipe!Jump to Recipe
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We all know sweet potato casserole is a classic Thanksgiving dish that we only have the luxury of enjoying once a year. But what if we could enjoy this dessert-for-dinner treat more than once a year, in a delicious and unique new way? That’s where our Sweet Potato White Chocolate Chip Cookies come in!
Inspired by the Thanksgiving classic, our holiday-themed sweet potato cookies are full of fall flavor and sugary sweet goodness. Their fluffy yet slightly gooey, melt-in-your-mouth texture is the perfect finale to a Thanksgiving meal, or an even better afternoon treat with a cup of coffee. They’re even a hit at Christmas cookie swaps for their unique flavor and texture!
Ingredients For Sweet Potato Cookies
There are a few special ingredients that make these sweet potato white chocolate chip cookies so delicious:
- Mashed sweet potato – You can’t have sweet potato cookies without the sweet potato!
- Marshmallow fluff – Fluff is a crucial ingredient in the cookie dough, to emulate the flavors of sweet potato casserole.
- Cinnamon & nutmeg – The perfect pair of fall spices makes these cookies taste and smell like the holiday season!
- White chocolate chips – Super sweet white chocolate chips contrast the soft texture of these cookies and complement the flavor of the sweet potato, marshmallow and spices better than semi-sweet, milk, or dark chocolate chips.
But you’ll also need the following staples for making the cookie dough:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
How To Make Thanksgiving Sweet Potato Cookies
Here’s how to make perfect sweet potato cookies with white chocolate chips:
- Combine the wet ingredients in a large bowl or the bowl of a stand mixer: melted butter, granulated sugar, brown sugar, mashed sweet potato, egg yolk, vanilla, marshmallow fluff.
- Combine the dry ingredients in a separate bowl: flour, baking powder, baking soda, cinnamon, nutmeg, salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, then fold in the white chocolate chips.
- Refrigerate the cookie dough for 30 minutes.
- Scoop cookie dough onto parchment lined baking sheets in 1-1/2 tablespoon rounds and bake at 350 degrees F for 10-12 minutes.
It’s best to let these cookies cool for about 5 minutes on the baking sheets, then transfer them to a cooling rack for at least another 5 minutes before serving. Be warned: they’re so fluffy and gooey that they fall apart quite easily unless they’re fully cooled!
Tips For Success
This recipe is truly a labor of love – it took a whole lot of trial and error for us to develop these delicious sweet potato cookies! So we can help you succeed on the first try, here are a few helpful tips:
- Wait for the mashed sweet potato to cool to room temperature before making the cookie dough.
- Make sure to fully incorporate the mashed sweet potato and marshmallow fluff into the cookie dough. If mixing by hand, this may take some time and effort. You’ll know everything’s combined if your wet ingredients have a totally consistent texture before adding the dry ingredients. By ensuring these two ingredients are fully incorporated, you’ll avoid ending up with chunks of sweet potato in your dough and pockets of sticky marshmallow dripping out of your cookies.
- Use a reliable stand mixer if you have one – it’s a game-changer for this recipe! We got our trusty Cuisinart stand mixer while we were developing these cookies and were completely blown away by how much the consistency of the dough improved versus mixing by hand. If you don’t have a stand mixer but love to bake, we highly recommend investing in one.
- A good cookie scoop will help you make sure your cookies are all the same size – a must if you’re baking for the holidays! Lightly grease it with cooking spray before using so the dough doesn’t stick.
- Sweet potato cookies are very soft and gooey, so they will retain their softness and may stick together when stored. If you’re baking these cookies ahead of time for Thanksgiving or a holiday party, we recommend storing them in a single layer or with sheets of parchment paper between layers.
With the recipe below, you can now enjoy the delicious flavors of sweet potato casserole in cookie form, at any time of the year! Although we do have to say these cookies make the best Thanksgiving dessert (aside from pie) and are a super fun treat for Friendsgiving potlucks, Christmas parties, and New Year’s celebrations.
Try the recipe below this holiday season and let us know what you think in the comments!
Love this recipe? You may enjoy these recipes, too:
- Halloween Candy Cookies
- Milk & White Chocolate Peppermint Bark
- Cinnamon Avocado Muffins
- Candied Bacon Chocolate Pretzel Bark
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Sweet Potato White Chocolate Chip Cookies
- ¼ cup unsalted butter melted and cooled*
- ½ cup granulated sugar
- ¼ cup light brown sugar
- ½ cup mashed sweet potato* cooled
- 1 egg yolk
- 1½ tsp vanilla extract
- 2 tbsp marshmallow fluff
- 1¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup white chocolate chips
- In a large bowl, combine melted butter, granulated sugar, and brown sugar until evenly mixed. Add mashed sweet potato, egg yolk, vanilla, and marshmallow fluff and mix until well-combined.*
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add about half of the dry ingredients to the wet ingredients and mix until just combined. Add the rest of the dry ingredients and mix again until just combined, being careful not to over-mix.
- Fold in the white chocolate chips, then refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees and line two large baking sheets with parchment paper. Scoop cookie dough into 1-1/2 tbsp rounds and space at least 2 inches apart on baking sheets.*
- Bake for 10-12 minutes, or until edges start to turn golden-brown.
- Let cookies cool on baking sheets for at least 5 minutes before transferring to a cooling rack. Let cool completely before storing in an air-tight container.*